Sourdough French Toast
This homemade sourdough french toast recipe is subtly sweet, perfectly crisp, and complete with a fluffy, chewy middle. Slices of sourdough bread soaked in egg, milk, vanilla, and cinnamon and fried on a hot skillet. Top with maple syrup, fresh berries, or whipped cream for the perfect weekend breakfast treat!
Table of Contents
What Makes This Recipe Great
Thanksgiving morning? Making french toast. Christmas morning? Making french toast. There just isn’t a holiday or special occasion where sourdough french toast isn’t on the menu!
And like a true San Francisco girl, I love sourdough french toast. The regular version is too sweet for me. The sourness of the sourdough bread cuts through the sweetness of the syrup, and I don’t feel like I ate a pound of sugar for breakfast.
The best part? It still has all the fluffy, chewy, crispy perfection of classic french toast, but in my opinion, it’s more delicious!
Eggs: I like using organic, pasture-raised eggs, but feel free to use what you have on hand.
Vanilla: I like to use the organic vanilla extract from Sprouts or Trader Joe’s.
Cinnamon: Add more or less depending on your love for this spice!
Sourdough Bread: I love sliced sourdough sandwich bread, Trader Joe’s makes my favorite. I really enjoy the combination of the sour and sweet. You can also use stale sourdough bread as a way to save it on its way out. Thin slices or thickly sliced, it’s your choice!
Butter: You can use whatever butter you prefer- and if you need to be dairy free, feel free to use vegan butter (& non-dairy milk!).
Recipe Step by Step
- Make the Batter: In a 9×13 baking dish, make the batter by combining milk, eggs, vanilla, and cinnamon. Beat to combine.
- Soak Bread: Dredge 2 or 3 slices of bread (or however many you can fit in your skillet at a time) in the batter, turning it 3 times and pressing on the bread while it’s in the batter so it absorbs the liquid.
- Cook: Melt 1 tablespoon of butter in a skillet over medium heat. Cook the first side of the battered bread for about 3-4 minutes until crispy and golden brown. Then, cook the second side until it is also crispy, another 2-3 minutes.
How to Serve This Recipe
While making this sourdough french toast, I like to preheat my oven to 200 degrees and transfer the cooked slices from the frying pan to the oven. Keeping them in the oven in an oven-safe baking dish will keep them warm until you are ready to serve.
Then, I serve them warm with desired toppings. You can always serve yours along with your favorite scrambled eggs and bacon too!
Leftover Batter: Toss out any unused batter. The egg mixture doesn’t keep well and if you want to make another batch at a later time, use fresh ingredients.
Keep it Warm: Preheat your oven to 200 degrees and keep the cooked slices warm by leaving them in the oven in an oven-safe baking dish while you make your batch. This way, when you’re ready to serve it, it’s nice and hot!
Yes! Place your leftover cooked slices in a freezer bag and store them for up to 3 months. Separate layers with parchment paper so the pieces don’t stick together. Reheat in the microwave, oven, or stovetop, and top with your favorite toppings.
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The Ultimate Sourdough French Toast
Sourdough French Toast
- 3 cups milk
- 4 eggs
- 2 teaspoons vanilla
- 1 tablespoon cinnamon
- 12 slices sourdough bread
- 8 tablespoons butter
- maple syrup, butter, nut butter, fruit, nuts, whipped cream, etc.
- Preheat oven to 200 degrees.
- In a 9×13 baking dish, make the batter by combining the milk, eggs, vanilla and cinnamon. Beat to combine.
- Heat a cast iron skillet over medium high heat.
- Dredge 2 or 3 slices (or however many you can fit in your skillet at a time) of sourdough bread in the batter, turning it 3 times and pressing on the bread while it's in the batter so it absorbs the liquid.
- Melt 1 tablespoon of butter in the warm skillet. Cook the first side of the battered bread for about 3-4 minutes until crispy and golden brown. Cook the second side until it is also crispy, another 2-3 minutes.
- Keep the cooked slices warm by leaving it in the oven in an oven safe baking dish.
- Repeat dredging the bread and cooking it.
- Serve warm with desired toppings.
- Will keep an airtight container container for 1 week. You can reheat it on the stove in a pan, in the oven, or even in the toaster.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.